1. Ingredients preparation
2. Turn the Fangtai induction cooker on a low fire for 3 stages, add milk and tea bags to boil it into milk tea, cool 200ml milk tea, add yeast and stir to dissolve it
3. Pour milk tea into flour and knead it into dough for fermentation
4. Add cornstarch to egg yolk and stir well, put in butter; add 120ml milk tea with sugar and boil without leaving the fire. Pour the freshly mixed egg liquid into the milk tea and keep stirring, slightly viscous, cool off the fire and set aside
5. Divide the dough and knead it round, let it rest for 5 minutes, and roll it into a pancake
6. Pack a tablespoon of milk tea sauce and some pearls
7. Close the mouth like a bun, then tighten it further, and close the mouth downward
8. Put it in the steaming box, select the normal steaming mode, and steam at 100 degrees for 10 minutes
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